Crawfish Egg Rolls

2 yellow onions, chopped

1 white onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons garlic, chopped

2 cups fresh mushrooms, sliced

3/4 lb Land o' Lakes sweet cream butter, salted

3 tablespoons olive oil

3 cans condensed cream of mushroom soup

2 cans Rotel diced tomatoes/green chiles, drained

3 pounds Louisiana crawfish, peeled

1 teaspoon black pepper

1 teaspoon red pepper

1/2 teaspoon basil

Tony Chachere seasoning, to taste

1 package egg roll wrappers

Cooking oil, enough for deep fat frying

Preheat oil to boiling about 10 minutes before ready to fry.

Saute on low with olive oil and butter the onions, bell peppers, mushrooms and garlic for about 20 minutes or until very tender.

Add the soup and Rotel to the mixture; stir in and add the crawfish tails. Mix well, then add the seasonings to taste (make sure not to over season, taste test after 15 minutes for full flavor). Let mixture cook down on low for about 1 hour for best flavor and consistency. Occasionally stir and check.

Unroll each egg roll wrapper and fill with 2 to 3 tablespoons of crawfish mixture, roll up and fold ends and place in boiling cooking oil. Cook until crispy and golden in color, approximately 3 minutes. The remaining mixture may be poured over the cooked egg rolls for an attractive presentation.

Serves 6 to 8.

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Seafoods

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Cajun Country -- New Iberia, Louisiana